Rosemary and lemon scallop skewers


  • 12 large scallops
  • 2 unwaxed lemons
  • 4 quite long branches of rosemary
  • 6 cl of extra virgin olive oil
  • Fleur de sel
  • Black pepper


  • Pluck the leaves off the branches of rosemary, then set aside the bare branches – we’ll use these later. Make sure you make a small, separate pile of rosemary leaves as well.
  • Finely chop the rosemary leaves.
  • Cut off several fairly large peels of lemon rind with a peeling knife – 8 in total.
  • Thread the scallops with the rosemary branches, placing one lemon zest between each scallop.
  • Place the skewers on a tray which is suitable for oven use.
  • Mix the olive oil, rosemary leaves and 1 tablespoon of lemon juice together.
  • Pour this mix onto the skewers and place in the fridge for 15 minutes to marinate.
  • Preheat the oven to 210 °C and bake for 6-7 minutes or place under the oven grill for the same amount of time.
  • Once finished lavishly apply the rosemary oil to the whole of the skewer.
  • Lightly dust with fleur de sel and black pepper just prior to serving. Be careful as the plates will still be hot from being in the oven.

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